Top Review by I'mPat
This certainly is packed with flavour and so very filling. I used the stick blender to smooth it out. From a full recipe I got 12 cups and the DM really enjoyed. I have frozen the rest for later use. Like others I also added some garlic cloves and a couple of small grown onions quartered, though I did have to add about another 2 cups of vegetable stock or we would have been eating it with a fork. Thank you Boomette, made for Went to the Market.
- 4 zucchini, diced
- 4 roma tomatoes, halved and seeded
- 2 large red bell peppers, seeded and diced
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 4 cups chicken stock (around)
- 2 cups cooked lentils (or 2 cups of Lentil Pilaf)
- salt and pepper
Directions See How It's Made
- Put rack in the center of the oven. Preheat oven to 450°F.
- On a baking sheet, mix all veggies, balsamic vinegar and oil. Add salt and pepper. Cook in the oven for about 20 minutes until the veggies are tender, stirring a few times during cooking. Remove skin from the tomatoes and cut in dice.
- In a saucepan, bring to boil the chicken stock, veggies and lentils. Let simmer about 5 minutes or until veggies and lentils are very tender. In a blender, reduce the soup to a creamy puree. Add more stock if needed. Adjust seasoning.
- Serve this soup as a main dish. You can serve a piece of cheese with Naan bread.